LIVIA’S BLOG

LK X HEART RAW CARAMEL MOCHA CHEESECAKE

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This dairy free raw caramel mocha cheesecake is a thing of dreams! We are so happy with how this turned out. The combination of caramel and coffee is so delicious, a slice of this is the perfect afternoon pick me up!

We are taking part in the #HeartFeelGoodChallenge this month, to make sure we are motivated and ready to start each morning with a positive attitude. The challenge was simple – tune into Heart, the home of feel good music, and be inspired to take up something new.

Now, knowing that we are addicted to cake, we couldn’t entertain the idea of giving it up for January. It’s no surprise therefore that our challenge involved the word cake. Taking inspiration from our favourite song Spice Up Your Life by the Spice Girls, as heard on Heart, we chose to challenge ourselves to take a traditional pud and spice it up by creating an indulgent, plant-based, alternative.

In the LK kitchen, we don’t often make cheesecakes due to the long preparation and the devotion to the finished product (no licking the food processor for us). So, for our #HeartFeelGoodChallenge we have decided to make the most delicious gluten and dairy free cheesecake whilst listening and singing so loud to the radio.

We thought that this dairy free raw caramel mocha cheesecake would be a good challenge for us because even we find ourselves going for the easy, one bowl options quite often! So, we are going to push us ourselves out of our comfort zone and show you how to transform one of your favourite traditional treats into the most delicious plant based pud. This is something we feel so passionate about in the LK office as we don’t believe in the word deprivation. In fact, it isn’t even in our dictionary! That is why for January, we wanted to turn our New Year’s resolutions into something positive and move away from the negative associations of ‘giving up’.

We challenge you to join us on the #HeartFeelGoodChallenge, check out @thisisheart or visit here for some feel good musical inspiration.

Dairy free raw caramel mocha cheesecake recipe:

Base

400g medjool dates (pitted) – 2 cups

100g ground almonds – 1 cup

60g almonds – 1/2 cup

2 Tbsp cacao powder – 30g

2 Tbsp maple syrup

Pinch of sea salt

Coffee cream layer

260g raw cashews (soak this over night in a bowl of water) – 2 cups

1 tbsp coconut oil – 30 g

3-4 tbsp instant coffee powder

100ml maple syrup – 1/2 cup

1-2 Tbsp water

Pinch of sea salt

Caramel

150ml maple syrup – 3/4 cup

1 Tbsp coconut oil – 30g

250g almond butter – 1 cup

Pinch of sea salt

Vanilla cream layer

260g raw cashews (soak this over night in a bowl of water) – 2 cups

2 Tbsp cashew butter – 50g

100ml maple syrup – 1/2 cup

1/2 tbsp vanilla powder

Pinch of sea salt

Method

Line a deep brownie tray with baking paper and set this aside.

Start by making the base of the cheesecake. Place the whole almonds into the food processor and pulse to break these down into smaller pieces. Add the ground almonds, cacao, maple syrup, dates and sea salt into a food processor and blend. Once this has come together in a sticky ball it is ready.

Firmly press the base mixture down into the lined tin until it reaches the edges. Make sure this is as even as possible. Then, place this in the fridge to harden.

Moving onto the coffee cream layer, drain the soaked cashews and then place these into the food processor with the coconut oil, maple syrup, salt and instant coffee. Blend this until you have a thick, smooth coffee cream. At this stage you may need to add in the 1-2 tbsp of water to help this loosen up.

Pour the coffee cream onto the base of the cheesecake. Spread this gently to ensure that it reaches the edges and is fairly even. Place this in the freezer to harden.

Whilst the base and coffee cream set, start to make the caramel. In a bowl mix together the almond butter, coconut oil, maple syrup and salt, until you have a smooth caramel. Once the coffee layer has hardened, pour the caramel over the top and then place this back in the freezer. This will take 40-50 minutes to set fully.

Moving onto the last layer, add the vanilla cream ingredients into the food processor and blend until you have a smooth and thick cream. Spread this thickly over the caramel layer and then place the tray back into the freezer to harden.

You will need to leave the cheesecake into the freezer for 3-4 hours to set fully. Once set, you can cut, sprinkle with grated raw chocolate and enjoy!

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Olivia

Welcome to Livia’s kitchen! I’m Olivia and I am so excited to share some of my favourite cooking creations with you. After being diagnosed with severe food intolerances in 2014, I had to rethink the way I eat. I wanted to find a way to indulge in desserts and all things sweet whilst still sticking to a healthy diet. All my recipes are wheat, dairy and refined sugar free and I hope you love them as much as I do!

Livia’s Kitchen and Livia’s Crumble are trading names of Livia’s Health Foods Limited. We are a limited company registered in England and Wales under company number 09209224 and have our registered office at Unit 2, Granby House, 1 Harrington Street, London, NW1 3FA. Our VAT number is GB 196 5801 70.